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Fragrant broth with fresh rice noodle rolls

You'll need to begin this recipe a day ahead.

You'll need

3 kg fresh rice noodle rolls (see note) To serve: coriander, bean sprouts and thinly sliced spring onions, red chilli and shallots   Fragrant broth 3 kg beef ribs 250 ml (1 cup) light soy sauce, plus extra to serve 130 gm piece of ginger, thickly sliced, plus 30gm extra, cut into julienne 85 gm galangal, thinly sliced 85 gm tamarind 50 gm light palm sugar, shaved 6 garlic cloves, bruised 4 small dried red chillies, split 2 lemongrass stalks, thickly sliced ½ tsp coarsely ground white pepper


  • 01
  • For fragrant broth, preheat oven to 200C. Place ribs in a roasting pan and roast, draining rendered fat occasionally, until ribs are deep golden (2 hours). Drain fat, transfer ribs to a stockpot over high heat, add remaining ingredients (except julienne ginger) and 4½ litres water, bring to the boil, then reduce heat to low and simmer until well-flavoured (2-3 hours). Refrigerate for flavours to develop (overnight). Skim fat from broth, strain through a fine sieve into a large saucepan, bring to the boil over medium-high heat, add julienne ginger and keep warm.
  • 02
  • Meanwhile, steam rice noodle rolls in a bamboo steamer lined with baking paper over simmering water in batches until warmed through (2-4 minutes). Divide noodle rolls among bowls, spoon broth over, top with coriander, bean sprouts, spring onions, chilli and shallots and serve.

Note Fresh rice noodle rolls are available from Asian grocers; they can be bought up to two days before you use them, but don't refrigerate them as this will ruin their texture.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Nutty amontillado Sherry.

Featured in

Nov 2011

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